Thanks to LTAFlynEgg post about wings last week on the another forum, I knew I had to try my hand at making Garlic Parmesan Wings. I tried making these one time before, but I wasn't sure if I was supposed to use parmesan cheese from the green can or shred my own parmesan cheese. I went with the later and it didn't turn out so well. This time I went with the green can (Parmesan & Romano cheese to be exact) Much better this time.

Since I was dining alone, the MINI got put into action, indirect at 400F, no wood for smoke.

They were done in about 30 minutes

Tossed in the sauce and then "Basketed Up"

Big thanks to LTA for the inspiration and also Dyal_SC who was kind enough to answer my text about how much baking powder to add to help crisp up the wings. I think it really does help and I'm glad that I didn't have to get out a shovel and dig through all the wing posts on the forums to find that nugget of knowledge. This batch was a million more times successful than the last time I tried them. Garlicky and Parmesany crispy wonderfullness. I'd skip the Ranch or Bleu Cheese for these ones, though. All I used it for was the celery.

Ingredients (For 16 whole wings or 32 flats and drummetes. Obviously I didn't make that many)

Why oh why did you have to bring up football, beercuer? Its so far away. A co-worker of mine has a brother that played for Baylor up until he got injured last year. Anyway, the other weekend he made the 100 mile drive down and watched the spring scrimmage. Looks like Baylor might have a defense this year. And the new quarterback ain't to shabby. We might have a good year...especially with Texas and OU not looking so good.

Dying_2BeATexan - I took some wings out of the freezer to thaw out for tomorrow night. Might do these again, might look for a new recipe...

Brad - the time before I used some pre-shredded parmesan cheese that was in a tub, not grated from the green can, and it didn't melt into sauce. It just wasnn't good. I think I want to try it again and use a micro-plane to grate fresh parm and see what happens. I know that when I use a micro-place to grate parm on pizza and pasta it melts. I think that might be the optimum way to go.

Why oh why did you have to bring up football, beercuer? Its so far away. A co-worker of mine has a brother that played for Baylor up until he got injured last year. Anyway, the other weekend he made the 100 mile drive down and watched the spring scrimmage. Looks like Baylor might have a defense this year. And the new quarterback ain't to shabby. We might have a good year...especially with Texas and OU not looking so good.

Dying_2BeATexan - I took some wings out of the freezer to thaw out for tomorrow night. Might do these again, might look for a new recipe...

Glad to hear the new prospects look good. I'm sufferin' too. I no longer get over the air broadcast of Lakers or Clippers (gone to pay cable).

What? They don't play on regular cable there? That's bs. Sorry to hear about Kobe and Nash, but Go Spurs Go!! Recently, I got the chance to go down to San Antonio and had court side seats for the Spurs Mavs game. It was incredible. You know those guys are big, but seeing them that close...it puts a whole new perspective on it.

What? They don't play on regular cable there? That's bs. Sorry to hear about Kobe and Nash, but Go Spurs Go!! Recently, I got the chance to go down to San Antonio and had court side seats for the Spurs Mavs game. It was incredible. You know those guys are big, but seeing them that close...it puts a whole new perspective on it.

Nope, no tele anymore and it hurts. A further burn is I cannot even get an NBA League Pass to watch on the web because of some blackout restrictions. All I can claim is that I have two teams for which I can root-- Lakers and Clips.